Dough as described previously -- 75% hydration, bread flour, 1 cup of water, salt, dry yeast. Mixed crudely and refrigerated 6 hours (doubled in fridge). Microwaved to room temperature. Three stretch and fold cycles (~4 S&F's each) at ~ 1/2 hr intervals, all at room temperature. Baked on parchment on aluminum tray at 475 degr. F., 30 minutes, cold start.